Crab Cakes From The Pawley Island Inn

• 1 cup mayonnaise
• 1 1/2 tablespoons cracker crumbs
• 1/8 teaspoon cayenne
• 1/8 teaspoon ground celery seeds
• 1/8 teaspoon English-style dry mustard
• 1/4 teaspoon fresh lemon juice
• 1 large egg white, beaten lightly
• 1 pound lump crab meat, picked over
• 1 1/4 cups fresh white bread crumbs
• 1/3 cup clarified butter
• lemon wedges for garnish
• tartar sauce, or remoulade, or beurre blanc as an accompaniment

1. In a large bowl combine well the mayonnaise, the cracker crumbs, the cayenne, the celery seeds, the mustard, the lemon juice, and the egg white and gently stir in the lump crab meat.
2. Form the mixture into six 1/2 inch thick cakes and coat the cakes with most of the bread crumbs.
3. Sprinkle a large plate with remaining bread crumbs, transfer the crab cakes to the plate, and chill them, covered loosely, for at least 1 hour and up to 4 hours.
4. In a large heavy skillet heat the butter over moderately high heat until it is hot but not smoking and in it saute the crab cakes, turning them once, for 4 minutes, or until they are golden.
5. Transfer the crab cakes with a slotted spoon as they are cooked to paper towels to drain and arrange them on a heated platter.
6. Garnish the crab cakes with the lemon wedges and serve them with accompanying sauce.

mayonnaise, cracker crumbs, cayenne, ground celery seeds, mustard, lemon juice, egg white, crab meat, fresh white bread crumbs, butter, lemon wedges, tartar sauce

Taken from www.epicurious.com/recipes/member/views/crab-cakes-from-the-pawley-island-inn-50006006 (may not work)